Name: Crockpot Beef Stew
Prep time: 20 min
Cook time: PT-492225H53M21S
Total time: PT-492225H53M21S
Cuisine: American
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 4 carrots, sliced; 3 potatoes, diced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons water (optional, for thickening)

Description

A hearty and flavorful Crockpot Beef Stew perfect for an easy dinner.

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)

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Instructions

In a large skillet, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels, season generously with salt and pepper, and add to the hot pan.
Sear the beef on all sides until well browned, about 5–7 minutes. Work in batches if needed to avoid overcrowding the pan. This browning step builds rich flavor for the stew.
Transfer the browned beef to the crockpot, pouring in any juices from the skillet.
Add the sliced carrots, diced potatoes, chopped onion, and minced garlic to the crockpot, spreading them evenly around the beef.
In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and a pinch more salt and pepper. Pour this mixture over the beef and vegetables in the crockpot.
Cover and cook on LOW for about 8 hours, or on HIGH for about 4 hours, until the beef is fork-tender and the vegetables are soft.
If you prefer a thicker stew, whisk the cornstarch and water together in a small bowl to form a smooth slurry. Stir the slurry into the stew, cover, and cook on HIGH for an additional 20–30 minutes, or until the broth has thickened to your liking.
Taste and adjust seasoning with additional salt and pepper, if needed. Serve hot, garnished with fresh herbs if desired.

Notes

Use any leftover broth from the skillet for added flavor.
Feel free to add other vegetables like peas or green beans.

Prep Time: 20 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
Category: Main Dish
Method: Crockpot
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4 grams
Sodium: 800 mg
Fat: 18 grams
Saturated Fat: 6 grams
Unsaturated Fat: 8 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 4 grams
Protein: 25 grams
Cholesterol: 75 mg